Cool weather brings Coull recipes

Fall: the season of spooky decorations and relentless allergies, dropping temperatures and leaves of orange and gold fluttering through the air. As the weather cools and fall comes into full swing, many of us want to curl up on the couch with a sweet treat, binge whatever old favorite show is on the television and create a meal perfect for the blistery season. Located on our very own Tiffani Coull’s blog, this quick and tasty recipe for Black Bottom Pumpkin Muffins is guaranteed to entertain and delight anyone. As she juggles three different classes, Coull’s nights often get hectic. Her blog, filled to the brim with all her recipes and portrait-mode pictures and travel stories, serves as her personal collection of favorites. Similar to the others on her blog, this recipe is “for people who like to be adventurous in their cooking, but also like to have a life,” Coull said. After all, in the words of the Crowned Cook herself, “They definitely aren’t gourmet, but they’re fun!” 

Black Bottom Pumpkin Muffins:


  • Trader Joe’s pumpkin muffin mix
  • 8 ounces cream cheese (room temperature)
  • 1 egg
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 cup mini chocolate chips


  • Line a cupcake pan with cupcake liners and preheat the oven to 350 degrees
  • Prepare the muffin mix as directed
  • Combine the rest of the ingredients in a mixer and blend until the consistency is creamy and fluffy
  • Pour muffin mix into pan
  • Put a generous amount of cream cheese filling on top of the uncooked muffins
  • Bake in the oven for 20 minutes

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